Influence of the forcing process on some qualitative aspects in radicchio ※Rosso di Treviso tardivo§ (Cichorium intybus L., group rubifolium). 1. Nitrate, nitrite and organic nitrogen

作者：Carlo Nicoletto; Ferdinando Pimpini

来源：Italian Journal of Agronomy, 2011, 4(4): 137.

DOI：10.4081/ija.2009.4.137

• chicory
• forcing times
• plant parts
• leaf portions
• nitrogen
• quality.

Radicchio ※Rosso di Treviso tardivo§ (Cichorium intybus L., group rubifolium), a typical vegetable of north-eastern Italy, has gained increasing commercial interest in recent years due to its particular shape and culinary features. These properties are obtained by a forcing process that could affect nitrate and dangerous nitrite contents in the edible product. The experiment was conducted in Veneto (north-eastern Italy, 45～36＊N; 12～10＊E) with plants grown in a loamy soil and analyzed at harvest and during the forcing process (0-10 and 20 forcing days-FD). Results showed that nitrate and nitrite contents in edible portions never exceed the most restrictive EU limits. A continuous reduction in NO3 content was observed during the forcing process, while NO2 showed a peak at 10 FD. Organic N significantly increased during the forcing process due to NO2 reduction. From a nutritional point of view these results further demonstrate that this type of radicchio is a healthy vegetable for the consumers.